Hazelnut Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you actually want to get out of bed. Just-ripe plantains get seared in avocado oil until deeply golden, then tossed with red bell pepper, onion, wilted lacinato kale, and a bold spice blend of smoked paprika, cumin, and cayenne — all finished with a bright squeeze of fresh lime juice. Every ingredient here is whole, recognizable, and completely free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to navigate before your first cup of coffee. The entire dish comes together in a single skillet, which means less cleanup and more time enjoying a genuinely impressive plate. Fried eggs cooked right in the same pan tie everything together, adding richness that plays beautifully against the smoky, slightly sweet plantains. A scatter of fresh cilantro and an extra wedge of lime at the end keep things feeling fresh and restaurant-worthy. Whether you're following a structured reset or just craving a hearty, nourishing breakfast, this hash delivers serious flavor without a single shortcut.
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Learn more →Ingredients
4 servings
For the hash
- 2 tbsp avocado oil, divided
- 2 medium yellow plantains (just ripe, with mostly yellow skin and a few black spots), peeled and cut into ¾-inch cubes
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 cups lacinato kale, stems removed, leaves roughly chopped
- 1 tbsp fresh lime juice
For the eggs
- 4–8 large eggs
- 1 tsp avocado oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat 1 tbsp of the avocado oil in a large (12-inch) cast iron skillet over medium-high heat until shimmering. Add the plantain cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Flip and cook for another 2–3 minutes until golden on the second side. Transfer the plantains to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp avocado oil to the same skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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